Spring Greens: Recipes with Asparagus & Arugula

Inside the Ingredients

By Nora Rae Pearl | April 5, 2025

As Michigan’s winter wraps up and we enter mud season, there is hope to be had around the corner for actual spring.

So let’s go in on all things green! Asparagus will soon be making its debut at a farmers market near you; expect to see stalks at the end of April or beginning of May, and mark your calendars for Empire’s Annual Asparagus Festival June 7. To make our Arugula White Pizza stand out, we used arugula from our CSA box from Meadowlark Farm (along with tons of other fresh produce!). You can also find them in Traverse City at Oryana or Burritt’s Fresh Markets.

And don’t skimp on the oils and vinegars in these recipes. Fustini’s Basil Crush Olive Oil, Apple Cider Vinegar with Mother, and 18 Year Traditional Balsamic Vinegar are a must for your pantry.

Roasted Asparagus Parmesan Tarts

A beautiful way to show off the stalks of the season.

Flaky Pie Crust Ingredients
2 1/3 cups flour
3 tablespoons sugar
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup cold butter, cut into small cubes
2/3 cup ice cold water
1 1/2 teaspoons apple cider vinegar

Filling Ingredients
1 pound local asparagus, thinner stalks
Olive oil
Salt & pepper
1 1/4 cups whole milk ricotta
3/4 cup finely grated parmesan
1/8 teaspoon nutmeg
Heavy cream, to brush

To make the crust: In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the butter. Cut in with a pastry cutter until crumbly with some little pebble pieces. Mix together the water with vinegar, then drizzle over the flour mixture. Toss until a dough forms. Add a tablespoon or two of water if it feels too dry. Gently fold mixture over itself, stopping once no dry spots remain. Turn out onto a piece of plastic wrap, dust with flour, and roll out to 10-by-6 inches. Wrap in plastic wrap and refrigerate for at least three hours.

To make the filling: Preheat the oven to 400 degrees. Cut off 2 inches from the bottoms of the asparagus to get rid of the woody stems. Place in a roasting dish and toss with a few tablespoons of olive oil and a good pinch of salt and pepper. Cook for 15 minutes until bright green and tender with a little crunch. In a small bowl, mix together the ricotta, parmesan, and nutmeg.

To assemble: Increase oven to 425 degrees. Bring out pie crust, cut into four quarters, each measuring 5-by-3 inches. Working one at a time, roll on a floured surface to 10-by-6 inches. Trim edges for a clean look, otherwise leave rustic. Place two inches apart on a parchment lined baking sheet. Score a nine-by-five-inch rectangle inside each rolled crust (this is to create a boundary of where to spread the filling). Poke the dough lightly with a fork inside the scored rectangles. Spread a quarter of the cheese mixture inside each rectangle. Add five to seven stalks of asparagus to each, gently press in. Brush edges with heavy cream. Bake for 20 to 25 minutes until nicely golden.

Arugula White Pizza

A delicious salad with a creamy pizza underneath.

Crust Ingredients
3 1/2 cups flour
2 teaspoons yeast
1 1/4 teaspoons salt
1 teaspoon honey
1 tablespoon olive oil
1 1/2 cups water

Topping Ingredients
2 tablespoons butter
1 clove garlic, minced
1 1/2 tablespoons flour
1 1/4 cups whole milk
1/4 teaspoon each salt & pepper
Pinch of nutmeg
2 tablespoons parmesan cheese
2 cups cheese of choice, sharp cheddar or parmesan romano work well, but you could also use fresh mozzarella
2 large handfuls arugula
Juice of 1 lemon
Fustini’s Basil Crush Olive Oil
Fustini’s 18 Year Traditional Balsamic Vinegar
Shaved parmesan

To make the crust: In a large bowl, mix together the flour, yeast, and salt. Add the honey, oil, and water. Mix until you have a shaggy dough; add more water if the dough is too dry, or more flour if the dough feels too wet. Turn out onto a floured surface and knead until smooth, about three minutes. Place in an oiled bowl, turn to coat, then cover. Allow to rise until doubled in size, around one hour.

To make the sauce: In a small saucepan, melt the butter over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour. Slowly add the milk, whisking constantly. Cook until the sauce bubbles at the corners and has thickened. Take off the heat. Stir in the salt, pepper, nutmeg, and parmesan.

To assemble: Divide dough in half. Roll out each on a floured surface to a 14-inch circle. Place on large pieces of parchment. Poke the dough all over with your fingertips to get out any bubbles that may surface when you go to bake the pizzas. Allow to rest uncovered for 10-20 minutes while you preheat the oven to 415 degrees.

Spread half of the sauce over each, leaving a 1-inch border. Sprinkle 1 cup of cheese over each. Bake for 25-30 minutes until the cheese is bubbly and golden. Brush crust with Basil Olive Oil, then allow to cool for a few minutes. Toss the arugula with the lemon juice and divide arugula between pizzas. Drizzle on balsamic vinegar and add some shaved parmesan on top. (This recipe halves nicely if you are looking to make only one pizza.)